Pork Chops and Sweet Potato Gravy

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 20 min
  • Cook: 1 hr 25 min
  • Yield: 4 servings
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Ingredients

4 thick pork chops, 6 to 8 ounces each

2 teaspoons Essence, recipe follows

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

1 1/2 cups thinly sliced onions

1/2 cup pecan pieces

2 cups water

1 teaspoon salt

1/4 teaspoon cayenne

1 pound sweet potatoes, baked, peeled and mashed (about 1 1/2 cups)

3 tablespoons Steen's 100 percent Pure Cane Syrup

1/4 cup chopped green onions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

  1. Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.
  2. Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.
  3. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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